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Banana bread pudding
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| Artist: |
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| Categories: |
Bakery, Desserts, Fruits, Pastry, Puddings & Custards |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| | PUDDING | | 6
| | Slices whole wheat bread- | | | -torn into big cubes | | 3
| | Eggs | | 3
| | Ripe bananas, mashed | | 1
| tsp | Ground cinnamon | | 2
| cup | Warm water | | 14
| oz | Can sweetened condensed milk | | 1/4
| cup | Flaked or shredded coconut | | 2
| tbsp | Margerine or butter, melted | | 2
| tbsp | Vanilla extract | | 1/2
| tsp | Salt | | 1/2
| cup | Chopped pecans | | | BUTTER RUM SAUCE | | 1/4
| cup | Butter | | 3/4
| cup | Brown sugar, firmly packed | | 1/2
| cup | Cream | | 2
| tbsp | Rum or 1 ts rum flavoring |
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Procedures:
| 1 | Pudding: preheat oven to 350 degrees. | | 2 | Place bread cubes in a greased 9-inch baking pan. | | 3 | In a large bowl, beat together eggs, banana and cinnamon. | | 4 | Add remaining ingredients, except chopped pecans and butter rum sauce. | | 5 | pour mixture evenly over bread, moistening completely. | | 6 | Sprinkle pecans on top. | | 7 | Bake 45 to 50 minutes or until knife comes out clean. | | 8 | Cool. | | 9 | Serve warm with butter rum sauce. | | 10 | butter rum sauce: in a sauce, melt butter; add brown sugar and cream. | | 11 | Boil rapidly 8 to 10 minutes; add rum or rum flavoring. | | 12 | Serve warm. | | 13 | Makes about 1 cup |
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